Christmas Goose

[Four Cofffee]

I fancied a Goose for Chrimbo lunch so have had a 'dry-run'with a frozen one yesterday. Turkey is now back in favour. I thought the goose was poor VFM in terms of the amount of meat you get and not distinctive enough to justify the extra cost although the dogs did enjoy the neck and it gave some great gravy.

Any ideas as top how to cook it to get the best out of it? We just roasted it as we would a turkey but without any stuffing.

[SGirl]

Try a fresh one before you write it off. Fresh goose is a lot more interesting flavour-wise than turkey.

Can't help you with how to cook it, though. TL is the roasting expert in our house so I wouldn't know.

[jet_noise]

Dear four cofffee,

please tell us you saved the fat...
...best roasties ever are cooked in this.

Oh, and did you have any meat left over for cold use another day?
It's almost better cold.

A goose is not better value for quantity but the taste can be better.

For cooking treat a bit like duck - fork it (ahem) and raise it in the pan on a grating so the fat, and there's lots, can drip off,

regards,
Jet

[anonymous-user]

You need to roast it on a rack and let the fat drip off into a tin and get the heat all round to crisp up the skin! I always put it in for 20 minutes on a high heat (220 degrees) then down to 180 degress for an hour or so! longer if it a big un'. I cook duck and geece upside down too!

[Four Cofffee]

jet_noise said:

Dear four cofffee,

please tell us you saved the fat...
...best roasties ever are cooked in this.

Oh, and did you have any meat left over for cold use another day?
It's almost better cold.

A goose is not better value for quantity but the taste can be better.

For cooking treat a bit like duck - fork it (ahem) and raise it in the pan on a grating so the fat, and there's lots, can drip off,

regards,
Jet

I think we did all this and have shared the fat with neighbours. I haven't tried fresh gose, perhaps that is next, but perhaps not the whole thing, just breasts or something.